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Ragi, raw rice and fenugreek are ground into paste to make appam
Published On: 17 Mar 2011
English: Finger Millet
malayalam: Ragi / Moothari
for more details, click the name of the ingredient
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
Bengali: Laban / Noone
For preparing ragi appam, wash and soak rice, ragi and fenugreek separately in water overnight.
Grind fenugreek in a mixi with enough water till it is very smooth and soft. Remove it into a vessel and keep aside.
Grind ragi in the same bowl till very soft and smooth . Add rice to it and grind it again till soft.
Add the ragi and rice batter to the ground fenugreek. Add enough salt to it and allow it to ferment.
You can make the appam after 8 hours.
Pour two tbsp of sesame oil in a thick tawa. Pour two ladles of the appam batter. Cover and cook till one side is done.
Turn the appam. Spread little more sesame oil over it and cover till the other side is done.
Ragi Appam, is ready. Serve it hot with coconut chutney.
Tip:1)This appam is very good for breakfast and for pregnant and lactating women.
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